Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Vegetable Biryani

Vegetable Biryani

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 3 minutes

Cook Time: 47 minutes

Ingredients: Add ingredients to List

vegetable cooking spray
1 large head cauliflower or 2 small
2 Tbsp. vegetable oil
1 sweet onion, finely chopped
1 jalapeno chili pepper, deveined, seeded, and minced
1/4 tsp. salt
1 Tbsp. minced fresh ginger
1 Tbsp. curry powder
1 tsp. cumin seeds
2 medium carrots, quartered lengthwise and thinly sliced
1 cup vegetable broth
1 cup green beans cut into 1-inch pieces
1/2 cup raisins
1/2 cup frozen peas
3/4 cup fresh cilantro
1/2 cup salted dry-roasted cashews
cilantro sprigs for garnish (optional)
lime wedges for garnish (optional)

directions:

1. Preheat oven to 400 degrees F. Spray a baking sheet with vegetable cooking spray.
2. Break cauliflower into florets and add to a food processor. Pulse until finely minced (about the size of a grain of rice). Measure - you should have 7 to 8 cups. Alternately, finely grate the cauliflower using a box grater.
3. Spread cauliflower "rice" on prepared pan, spray with vegetable cooking spray, and bake for 10 minutes. Stir well, then continue cooking until slightly browned, about 12 to 15 minutes longer.
4. While the cauliflower is roasting, heat oil in large pot over medium-high heat. Add onion, jalapeno, and salt and saute for 5 minutes, stirring occasionally.
5. Add ginger, curry powder, and cumin seeds; saute 1 minute. Add carrots and broth and bring to a boil. Cover and simmer until carrots are tender, about 10 minutes. Add green beans, raisins, and peas and cook 5 minutes, uncovered, stirring occasionally.
6. Add roasted cauliflower rice and cilantro and stir well. Cook until heated through, 1 to 2 minutes, then transfer to a serving bowl. Sprinkle with cashews. If desired, garnish with cilantro sprigs and serve with lime wedges on the side.
Source: Hannaford fresh Magazine, March - April 2014

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
vegetable cooking spray  
1 large head cauliflower or 2 small  
2 Tbsp. vegetable oil  
1 sweet onion, finely chopped  
1 jalapeno chili pepper, deveined, seeded, and min  
1/4 tsp. salt  
1 Tbsp. minced fresh ginger  
1 Tbsp. curry powder  
1 tsp. cumin seeds  
2 medium carrots, quartered lengthwise and thinly  
1 cup vegetable broth  
1 cup green beans cut into 1-inch pieces  
1/2 cup raisins  
1/2 cup frozen peas  
3/4 cup fresh cilantro  
1/2 cup salted dry-roasted cashews  
cilantro sprigs for garnish (optional)  
lime wedges for garnish (optional)  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading